On Tue, 5 Apr 2011 23:02:48 -0700, "Paul M. Cook" >
wrote:

>
>"Omelet" > wrote in message
>news
>> In article >,
>> "Paul M. Cook" > wrote:
>>
>>> OK, this is good. First, the pork is not at all mushy. It has plenty of
>>> texture. The crust is divine. I think that is the best part. Janet is
>>> right, it needs something more. I think sweetness, yes. I will add a
>>> tablespoon of sugar to the next attempt. Also, a teaspoon of cumin.
>>> Cumin
>>> is definitely missing plus I will add more salt next time. I am close to
>>> the flavor I seek. More time in the marinade, too. Perhaps 18 hours next
>>> time. The crust is incredbibly good. I think just getting more flavor
>>> down
>>> deep into the meat will yield the result I am after.
>>
>> Would stabbing the roast allow more flavor inside?
>
>Did that. I think I just need to marinate for a longer period of time.
>Next time I think just a teaspoon of sugar, not a tablespoon like I wrote.
>That would be way too sweet. If I can get sour oranges I think that would
>be even better. These oranges were a tad bland.
>
snip
>
>Paul
>

There is a science behind marinades -- salt draws the moisture out of
the meat, then there is an equalization process where moisture goes
back into the meat drawing the flavorings in with the transfer.
Perhaps you should do a little 'Net research and see what proportions
will help you get the most flavors into the meat. I just don't know
the salt/liquid ratio off hand. Good luck
Janet